The cob oven was built in the early days of FHV. It's a wood burning oven made from London clay and it generates incredible heat. Our volunteers have enjoyed many a cob oven lunch over the years, but during the pandemic the shelter fell into disrepair.
Last year we restored it thanks to Heritage Lottery funding and invited community groups in to enjoy a feast in the vineyard over the summer
In August 2022 we welcomed a group of women from the North London Ukrainian Hub. Our own volunteers contributed delicious food to the event and one particular recipe for a courgette cake proved an unexpected hit and sparked lots of conversation. It's wonderful how food and sitting around a table of food can bring people together. Thank you to Nigel Slater for the recipe and volunteer Paula for making it!
Serves 6.
Courgettes have the ability to make a cake as moist and sweet as if you added ground almonds to the recipe. So many have asked for this recipe that I can't resist including it.
200g butter 200g caster sugar 2 eggs 150g courgettes (about 2 small ones) 1 small apple 200g plain flour a large pinch salt ½ tsp baking powder pinch cinnamon 60g pecans 80g sultanas (half cup, packed)
Preheat oven at 180C/gas mark 4. Butter and line the base of a loaf tin measuring 20cm x 12cm x 9cm deep. Cream the butter and sugar until light and fluffy. Beat the eggs and mix them in, one at a time, making sure each is fully incorporated before adding the next. Coarsely grate the courgettes and the apple. Squeeze them with your hands to remove any excess moisture, then add to the mixture. Mix the flour, salt, baking powder and cinnamon, and gently fold into the mixture. Stir in the nuts and fruit. Transfer to the lined loaf tin and bake for about an hour, or until golden and firm to the touch. Allow to cool in the tin before turning out. nigel.slater@observer.co.uk
